Wayne Boatwright wrote on 09 Jun 2006 in rec.food.cooking

> > Oh, and by the way, the original poster mentioned lemon juice, but
> > you omitted it. Was that on purpose? What are your thoughts on this,
> > please?
> >
> > Mordechai
>
> Most of what you do is a matter of taste, although oil is an essential
> in grilling vegetables and most other items except meat. Again,
> preference, but I almost always use olive oil. Flavoring agents such
> as granulated garlic, herbs, etc. can always be sprinkled on as
> desired. A salt more coarse than the usual granulated salt seems to
> work better. Lemon juice, balsamic vinegar, or other flavored
> vinegars are nice additions but not essential to the process. The
> process of oiling can vary with the item being oiled. Tossing in a
> plasic bag or a bowl or drizzling directly onto the items is probably
> the most common. The oil may also be brushed on. Bottom line is how
> do you want it to taste? Use what you like.
>
> --
> Wayne Boatwright @¨@ª
> _____________________
>

My preference is using commercial Italian Salad dressing as the oil and
for seasoning... Maggi sauce. I never use salt as the Maggi sauce is
salty enough for me. I marinate slightly before grilling (10 minutes) and
brush with the mix while grilling. I use, on average about 1/4 of a
bottle salad dressing to 2 tbsp of the Maggi sauce.

--
-Alan